A recipe for a grilled vegetable flat bread caught my eye while paging through Martha’s Everyday Food and like most recipes that catch my eye, I added it to the never-ending “list.” But with my recent grocery bill woe’s and a loaf of bread already in the cart I decided that this would be a situation where a carb is a carb and it would be just as good on bread as it would a tortilla. I’ll end up with the tortilla version eventually because it just looks too delicious to pass up, but this was just as good on some chewy/crunchy bread and also made a great salad topping the following day.

The concept, like most of my recipes, is a simple one: grill a bunch of vegetables, top some great, grainy bread with them and finish with some feta crumbles if desired. Or, if you’ve already got some leftover grilled vegetables you know just how to use them!

Grilled Vegetable Crostini

2 small zucchini

1 yellow squash

1 fennel bulb

2 Portabella mushroom caps

1/2 red onion

1 small head of radicchio

crumbled feta cheese

loaf of bread

Cut up vegetables in pieces to grill. Spritz with olive oil and season with salt and pepper. Grill vegetables in batches, flipping over after a few minutes one one side and removing after a few minutes on the other side, until slightly charred. Set aside to cool and then chop up vegetables in about 1 inch pieces.

Slice bread and spritz with olive oil. Grill bread if desired. Top bread with vegetable mixture and sprinkle with feta cheese.